• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Savoury
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Brie, Leek & Onion Quiche

    06/01/2016 by thebakingexplorer 11 Comments

    Jump to Recipe Print Recipe

    Ever since I saw Nancy Birtwhistle at the BBC Good Food Show I've wanted to try out her recipe for a Sage & Onion Tart. As luck would have it, Christmas left me with some onions that needed using up. It also left me with leeks and brie, so I decided to add those in too because yum! This is a great recipe because it's easy to make, it's low cost, a vegetarian friendly dish, and it makes a delicious lunch or dinner. I ate it cold with salad and sweet potato fries, but you could also serve it hot, either way you're going to enjoy a tasty meal!

    How to make Brie, Leek & Onion Quiche...

    I recently got sent this quiche tin from Boswells & Co, who are a large department store in Oxford. The tin is the 20cm Masterclass Crusty Bake Quiche Tin, which has holes all over it to allow moisture to escape and ultimately aid you in avoiding the dreaded soggy bottom! It's also non stick and comes with a 20 year guarantee, so they must be pretty confident about it's long lasting ability.

    I started by making the pastry. I didn't follow Nancy's recipe as I have my own pastry recipe that always works for me. I rubbed butter into plain flour, then added an egg.

    I combined the mixture until it came together into a dough. I wrapped it in cling film and chilled it in the fridge while I got on with preparing the filling.

    I made less filling than Nancy too as the Masterclass tin is 20cm and Nancy's recipe was for a 22cm tin. I cooked a mixture of leek and onion (use whatever you have, I had 2 onions and 1 leek) in a pan on a medium heat along with of butter, allspice and salt. Once the onions and leeks were soft I took them off the heat to cool slightly.

    In a bowl I whisked up eggs, parmesan and single cream.

    In a food processor I whizzed up the cooked onions and leeks along with single cream.

    I added the onion mixture to the egg mixture, and then added freshly chopped sage leaves.

    I set the filling aside while I rolled out the pastry between two sheets of cling film. This stops your pastry from drying out, and saves on cleaning up all that flour from the work surface!

    I lined the tin and trimmed the edges.

    I baked the pastry case for 10 minutes with baking beans. Nancy had a great tip about screwing the baking paper into a ball then flattening it out first, as it's easier to line the tin with it once it's been wrinkled.

    I removed the baking paper and beans and baked the pastry case again for 7 minutes at the same temperature.

    I filled the pastry case with the filling, then arranged slices of brie on top and sprinkled with some more fresh sage. I baked this for 35 minutes until golden brown.

    The quiche came out of the tin extremely easily, and the pastry had a lovely golden colour.

    The quiche was very tasty, with a milder onion flavour than I expected, but I was pleasantly surprised. The melted brie on top was my favourite bit, and the crisp pastry came a close second! This is a very economical recipe due to the cheap ingredients used, and this quiche would feed 4 people. If you're not a brie fan you could top it with cheddar, or another cheese.

    Recommended equipment & ingredients*

    8" tart tin Mixing bowls Cooling rack
    Kitchen scales Food processor Rolling pin
    Silicone mat Baking beans

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Brie, Leek & Onion Quiche

    Delicious savoury quiche
    Print Pin Rate
    Course: Main Course
    Cuisine: British
    Keyword: Savoury
    Prep Time: 45 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 40 minutes
    Servings: 8
    Author: thebakingexplorer

    Ingredients

    For the pastry

    • 85 g Butter
    • 175 g Plain flour
    • 1 Egg large

    For the filling

    • 525 g Leeks and/or onions
    • 2 tbsp Butter
    • ¼ tsp Allspice
    • A pinch Salt
    • 3 Eggs large
    • 1 tbsp Parmesan check if vegetarian
    • 195 ml Single cream
    • 1 tbsp Fresh sage
    • 6 slices Brie

    Instructions

    • For the pastry, rub the butter into the flour, then the egg. Combine the mixture until it comes together into a dough. Wrap it in cling film and chill it in the fridge
    • For the filling, cook the leeks and onion in a pan on a medium heat along with the butter, allspice and salt. Once the onions and leeks are soft, take them off the heat to cool slightly
    • In a bowl whisk up the eggs, the parmesan and 95ml of the single cream
    • In a food processor whizz up the cooked onions and leeks along with 100ml of the single cream
    • Add the onion mixture to the egg mixture, and then add the sage leaves. Set the filling aside
    • Pre-heat your oven to 200C/400F/Gas Mark 6
    • Roll out the pastry between two sheets of cling film. Line a 20cm loose bottomed pie tin and trim the edges
    • Line the pastry with baking paper and add baking beans. Blind bake the pastry case for 10 minutes. Remove the baking paper and beans and bake the pastry case again for 7 minutes at the same temperature
    • Remove the pastry from the oven and reduce the temperature to 160C Fan/180C/350F/Gas Mark 4
    • Fill the pastry case with the filling, arrange slices of the brie on top and sprinkle with some more fresh sage. Bake for 35 minutes until golden brown
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    If you like this, check out more of my Savoury recipes!

    Previous Post: « Parsnip & Maple Syrup Cake
    Next Post: Chocolate Avocado Brownies »

    Reader Interactions

    Comments

    1. Kate Glutenfreealchemist

      January 08, 2016 at 9:47 pm

      Always love a quiche! Brie is such a flavourful cheese and pairs beautifully with leek....... Yum! Love the way you have laid the Brie on the top x

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:52 am

        Thanks Kate, arranging the brie on top was a split second decision but it turned out great!

        Reply
    2. Corina

      January 09, 2016 at 7:23 am

      I think the pieces of brie on the top would be gorgeous too! It looks beautiful. Thank you so much for joining in with #CookOnceEatTwice

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:54 am

        Thank you!

        Reply
    3. Helen @ Fuss Free Flavours

      January 18, 2016 at 1:45 pm

      I am yet to try those tins with the holes in for a crispy bake. I nearly bought one for bread the other day.

      I love all the brie in the quiche. Delish!

      Thanks for sharing with #creditcrunchmunch

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:54 am

        Ooo I didn't know they did them for bread too, would be interesting to try!

        Reply
    4. Elizabeth

      February 01, 2016 at 2:00 pm

      This is a proper comfort food recipe, this! I love it! Thank you for sharing with the No Waste Food Challenge 🙂

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:56 am

        Thank you! It really is a comforting bake 🙂

        Reply
    5. Camilla Hawkins

      February 02, 2016 at 2:45 pm

      This quiche looks wonderful and I can't imagine anyone not liking Brie:-) Thanks for entering #CreditCrunchMunch:-

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:56 am

        Me too, brie is just the yummiest 🙂

        Reply

    Trackbacks

    1. January's Credit Crunch Munch Roundup - 27 Fab Frugal Recipes - Fab Food 4 All says:
      17/11/2019 at 12:17 am

      […] Brie, Leek & Onion Quiche from The Baking Explorer looks like a great vegetarian family meal and very economical as Kat makes her own pastry here! […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Biscoff Cheesecake (No Bake)
    • Jammie Dodger Blondies Jammie Dodger Blondies
    • Nutella Bueno Cupcakes Nutella Bueno Cupcakes
    • Chocolate Orange Loaf Cake Chocolate Orange Loaf Cake
    • No Bake Maltesers Cheesecake Maltesers Cheesecake (No Bake)

    Recent Recipes

    • Homemade Lemon Curd

      Homemade Lemon Curd

      Apr 16, 2021
    • Biscoff Rocky Road

      Biscoff Rocky Road

      Apr 9, 2021
    • Homemade Sweet Waffles

      Homemade Sweet Waffles

      Apr 2, 2021
    • Creme Egg Drip Cake

      Creme Egg Drip Cake

      Mar 26, 2021
    • Chocolate Baked Donut Easter Nests

      Chocolate Baked Donut Easter Nests

      Mar 19, 2021
    • Creme Egg Millionaire's Shortbread

      Creme Egg Millionaire's Shortbread

      Mar 12, 2021

    Footer

    ↑ back to top

    Foodies100 Index of UK Food Blogs
    Foodies100

    Copyright © 2021 The Baking Explorer